Mexican Street Corn Pasta

Bring a large pot filled with 12 cups of water to a rolling boil over high heat. Add 1 tbsp salt and stir to dissolve. Add the pasta and cook according to package instructions until al dente, usually about 7 to 9 minutes. The pasta should feel tender with a slight bite in the center. Drain using a colander and rinse briefly under cool running water for 10 to 15 seconds to stop the cooking process. Shake off excess water and allow the pasta to sit and air dry for a few minutes (this prevents the dressing from becoming watery).

Place a large skillet over medium-high heat and add 1 tbsp oil. Once the oil is hot and shimmering, add the corn in an even layer. Let it cook undisturbed for 2 to 3 minutes until the underside develops golden, lightly charred spots. Stir gently, then continue cooking for another 3 to 5 minutes until a mix of bright yellow and browned kernels forms. The corn should smell slightly smoky and sweet. Remove from heat and allow it to cool completely before using.

In a medium mixing bowl, combine mayonnaise, chili powder, smoked paprika, cumin, hot sauce, lime zest, and lime juice. Whisk until smooth and glossy, making sure no lumps remain. Add salt and black pepper, then taste and adjust if needed. The dressing should taste creamy, tangy, and slightly spicy. Refrigerate while preparing the remaining ingredients so it stays thick and well balanced.

Using a sharp knife and cutting board, finely slice the green onions and chop the cilantro. Dice the jalapeño into very small pieces so the heat distributes evenly. Chop the cooked bacon into small bite-sized pieces. Drain and rinse the black beans thoroughly, then allow them to dry slightly (this prevents excess moisture in the salad). Dice the avocado last into small cubes to keep it fresh and prevent browning.

In a large mixing bowl, add the cooled pasta and cooled corn first and toss gently to combine. Add the black beans, green onions, cilantro, jalapeño, bacon, cotija cheese, and avocado. Pour the dressing evenly over the top. Using a large spoon or spatula, gently fold everything together until evenly coated. Take care not to overmix, especially once the avocado is added, to keep the pieces intact. The final mixture should look creamy and evenly distributed with no pockets of dressing at the bottom.